These traditional German beef and pork meatballs are simmered in a flavorful white wine and beef broth, and served with a creamy, caper-infused, lemony sauce.
Well, friends, I certainly have a treat for you. I have the most wonderful houseguest next to me in my kitchen. My Omi! She was born and raised in Germany and is a lifelong cook. She’s the reason I love cooking and entertaining. When I showed Omi this recipe, she read it and said, “That’s what we call meatballs. Königsberger means king’s mountain, and the town I was born in was Königshütte, which means king’s house.” Omi also told me that you don’t just make a couple of these meatballs. You make a whole pot full of them, which goes a long way for a family.
Yes, the ingredients list is long, but these German meatballs are surprisingly easy and relatively quick to make. Unlike many meatball recipes, they aren’t baked or cooked in a frying pan. Instead, they are simmered in a pot of savory beef broth, white wine, and tangy apple cider vinegar.
Then, we make a thick, savory sauce with flour and cream, with the pops of acidity from the lemon and capers, and add the savory broth gradually. The meatballs are cooked by the time they get to the creamy sauce pot, but you can allow them to simmer in it for longer, which gives the flavors a chance to meld and makes the sauce thicker. In my opinion, Königsberger Klopse tastes even better the next day.
Are These German Meatballs (Königsberger Klopse) Healthy?
German meatballs are a great source of protein. They’re not pan-fried in oil like most meatballs, which saves us from additional saturated fat—which is good, because there’s plenty of saturated fat in the ground meat already! The layers of flavor from the lemon juice and capers add vitamin C, while the anchovy paste adds healthy omega-3 fatty acids and more protein. There are plenty of nutrients in this dish, but note that it also contains a lot of saturated fat and calories from the meats, butter, and cream. It’s quite heavy in sodium, too, so if you’re limiting sodium in your diet, try to use low-sodium beef broth and “lite” salt when making this recipe. This dish is high in calories, too, so make sure to pair it with some healthy sides!
Overall, this recipe is for folks who don’t have many dietary restrictions. But if you want to make these meatballs dairy-free, substitute the heavy cream and butter with a plant-based cream and vegan butter.
A Brief And Busy History of Königsberger Klopse
Königsberger Klopse is a German dish, originally from the German city of Königsberg. My Omi was right about the translation, but this dish has quite a history! After World War II, Germany was split into East and West Germany, and the city of Königsberg was annexed by the Soviet Union. Its German residents were forced to leave the city. Königsberg was renamed Kaliningrad and is still part of Russia to this day.
As a result of this political and territorial shift, East Germany (the German Democratic Republic, or GDR) officially renamed this signature meatball dish to “Kochklopse,” which means “boiled meatballs.” It’s still enjoyed in many parts of Germany today.
How Do I Store Leftovers?
Let the meatballs and sauce cool completely, then store them in the fridge in an airtight container for up to 4 days. For longer storage, transfer the meatballs and sauce into a freezer-safe container, and freeze for up to 2 months. Thaw in the fridge overnight before reheating. You may need to add a little more cream or butter to the sauce when reheating on the stove if the sauce separates. Just keep stirring!
Serving Suggestions
These German meatballs can be part of a balanced meal, but I love them by themselves in a little bowl of sauce as an appetizer, too. When serving for dinner, pair German meatballs with Healthy Mashed Potatoes, spätzle, dumplings, or these Stewed Potatoes. My all-time favorite side dish my Omi makes is Braised Red Cabbage (with or without bacon), and it works as an excellent side dish for these meatballs! For more traditional German recipes, try German Cucumber Salad or German Potato Salad.
Recipe
Ingredients
For The Meatballs:
- ½ pound ground beef
- ½ pound ground pork
- 1 medium onion finely chopped
- 2 large eggs
- 1 cup breadcrumbs
- 1 tablespoon anchovy paste
- 1 teaspoon salt
- ½ teaspoon black pepper
To Cook The Meatballs:
- 4 cups beef broth
- ¼ cup dry white wine
- 1 tablespoon apple cider vinegar
- 2 bay leaves
For The Cream Sauce:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- ½ cup heavy cream
- 3 tablespoons capers with brine
- 1 tablespoon lemon juice
Instructions
- In a bowl, mix together ground beef, ground pork, chopped onion, eggs, breadcrumbs, anchovy paste, salt, and pepper until well combined. Form into small meatballs, and place onto a plate or baking sheet. Set aside.
- In a large pot, bring beef broth, white wine, apple cider vinegar, and bay leaves to a simmer. Gently add meatballs and cook for about 15 minutes, or until cooked through.
- In a separate pan, melt butter over medium-low heat. Gradually add flour while whisking continuously to create a roux. Slowly stir in some of the cooking broth to make a smooth sauce. Add heavy cream, capers with brine, and lemon juice. Simmer until thickened.
- Add cooked meatballs to the thickened sauce and simmer for an additional 5 minutes. Serve hot.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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